The meat filling can be chopped or minced.
If you want it to be bouncy, the filling must be fine, and you have to chop it for quite some time.
Actually, in the ancestral recipe, very few seasonings are used.
If you strictly follow that recipe, the resulting meat filling wouldn't meet modern dietary requirements.
So later successors started to make improvements bit by bit.
They weigh the pros and cons and choose the best.
Only recipes that have been passed down and refined over generations can earn the love and praise of the world.
And there is a nifty formula for making meat filling.
"Finely ground meat, season first, then add water, followed by mixing in oil," ensuring it is tender, juicy, and moist.
Put 1 star anise, an appropriate amount of peppercorns, and ginger slices in a bowl, pour in boiling water, and let it steep for 20 minutes.
When the time is up, remove the remnants.
